Name: Grilled Chicken with Yogurt-Mint Sauce
Yield: 4 Servings
Cuisine: Indian
Ingredients: 1 Tbsp chopped fresh mint, plus leaves for garnish; 1 Tbsp curry powder; ⅛ tsp cayenne pepper; 1 cucumber, peeled, seeded, and coarsely grated; ¼ tsp ground cinnamon; 2 cloves garlic; 2 lemons; Canola oil for grilling; 4 whole chicken legs, about 12 oz (375 g) each; 2 cups (16 oz/500 g) plain yogurt; 1 small yellow onion, coarsely chopped; Salt and freshly ground black peppercorns; 1 tsp sweet paprika

Preparation info

4
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Here is another tandoori-style dish that features curry powder in a yogurt-based marinade, which at once flavors the chicken legs and ensures they stay moist during high-heat grilling. Cinnamon, sweet paprika, and cayenne pepper bolster the curry flavors while a yogurt-based dipping sauce helps temper the heat.

Ingredients

2 lemons
4 whole chicken legs, about 12 oz (375 g</

Method

Squeeze 2 tablespoons juice from 1 lemon. Cut remaining lemon into 8 wedges and set aside. Place chicken in a large nonreactive baking dish and sprinkle evenly with lemon juice and ¾ teaspoon salt. Cover

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Ingredients

Method

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